Pumpkin Tart

What better way to welcome in autumn then with a warming, ‘do ahead’, seasonal tart. This tart is no ordinary tart as it whispers ‘eat me’ with it’s  layers of flaky pastry topped with a herb rich pesto and caramelized pumpkin and onion nuggets nestled among creamy melting cheese.  Pumpkins are everywhere now and chock full of goodness that can help to lower blood pressure, improve sleep, and lead to a healthier heart. Don’t miss the benefits of pumpkin seeds either as they contain immune boosting zinc and heart healthy magnesium. This flavorful gem of a tart promises to take your family and friends this October ‘out of their gourds’ with delight with just one bite!

Pumpkin Tart

Serves 4

1 small pie pumpkin or butternut squash
1 large sweet onion
2 tbsp avocado or extra virgin coconut oil
4 oz garlic and herb mild goats cheese
1/2 sheet defrosted puff pastry (Du four frozen pastry at Wholefoods or Earthfare is the best)

Pumpkin seed pesto
1/4 cup unsalted pumpkin seeds plus 2 tbsp for garnish, lightly toasted
1/4 cup sage leaves
1 cup spinach leaves
1 large garlic clove crushed
3 tbsp extra virgin olive oil
1/4 cup Parmesan cheese, finely grated
1 tbsp lemon juice and a pinch of sea salt

Peel pumpkin with a peeler, remove seeds, and cut into chunks. Remove onion skin and cut into large chunks. Toss onion and pumpkin in oil and roast at 375F for 30-40 minutes until softened. Roll out puff pastry to 1 1/2 original size, prick all over with a fork and place on parchment paper and bake in the oven with squash for the last 20 minutes until puffed and golden. Meanwhile place pesto ingredients in a blender and pulse until combined and pesto consistency. Remove pumpkin mixture and pastry and spread pesto over pastry, top with roasted pumpkin mixture and dollop with cheese. Serve room temperature or warmed gently.